305078 (v.1) Food Microbiology 532

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Area:	School of Biomedical Science
Credits:	25.0
Contact Hours:	4.0
Lecture:	1 x 1 Hours Weekly
Practical:	1 x 3 Hours Weekly
Syllabus:	Examines the nature and role of microbes in food and the factors that effect their growth and control. food spoilage and preservation. Sterilisation, Disinfection and sanitation relevant to food production. Major infectious diseases transmitted in food and water. Establishment of HACCP and GMP programs for production of safe food.
Unit Outcomes:	On successful completion of this unit students will be able to - Answer the questions provided in the lecture and practical notes using the language of a microbiologist. Perform, observe, interpret and draw conclusions from simple practical exercises in microbiology. appreciate the significance of microbiological principles for the production of food with high standards of hygiene. Implement appropriate methods to control and monitor microbes throughout the production and processing of food. Discuss the microbial aetiology of several major human diseases transmitted via food and water, their prevention and control and their economic impact on industry.
Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information.
Unit References:	No prescribed references.
Unit Texts:	Batzing B.L., (2002), Microbiology - An Introduction, Brooks/Cole.
Unit Assessment Breakdown:	Literature Review 40%, Objective Test 1 - 10%, Objective Test 2 - 15% Practical Examination 10%, Tutorial Presentation 25%. This is by grade/mark assessment.
Year Location Period Internal Area External Central External 2004 Bentley Campus Semester 2 Y